Who Doesn’t Love Macaroni and Cheese

And, no, I don’t mean the kind in the blue box. Or any kind that starts with powdered cheese or a squeeze packet of cheese. Not that there is anything wrong with Boxed Mac & Cheese from a blue box!

My kids love it and have been eating it for years. I remember living on it in college and adding cream of mushroom soup or a can of tuna fish to make it special.

Today, if you think that macaroni and cheese is just a kid’s dish, or just comfort food for those cold days of winter time, it might be better to think of it as pasta in a classic French sauce instead of plain old mac and cheese. This recipe describes a classic American dish based on a classic French sauce. And you didn’t think you could be gourmet chef.

Mornay Sauce

Mornay sauce is a French sauce based on béchamel sauce, one of the 5 classic mother sauces with cheese stirred into it. I know, a lot of fancy names but béchamel is a simple white sauce made with milk, flour, butter, onion and seasoned with salt and pepper.

When you add cheese to this simple sauce, you have Mornay sauce. Besides homemade Mac & Cheese, Mornay is great on seafood and vegetables.

This may all sound way too fancy and over the top, but it really isn’t difficult to prepare and the results are far better than what comes out of the box. Does it take more time and more effort?

A little, but not much more and the finished product is so much more appealing and when you look at the ingredients on the box (sodium tripolyphosphate, sodium phosphate, calcium phosphate, Yellow 5 & 6), much healthier too.

Mix the Mornay sauce with any pasta shape you like, and voila: stove top macaroni and cheese! It’s really easy to make, and your kids will enjoy helping. Older kids will even be able to make this on their own, in not much more time than it takes to make the boxed version.

Healthier Mac & Cheese

Making macaroni and cheese yourself allows you to control how much fat you put in, in the form of cheese and dairy, and how much salt. It also lets you sneak in some vegetables, if that’s necessary in your house. If your kids already love vegetables, you don’t even need to sneak them in, just stir in whatever vegetables they like.

Classic Moray sauce is usually made with half Gruyere and half Parmesan cheese, but don’t let that stop you from trying what’s on hand or cheeses your kids love. I made my version with shredded Colby Jack.

Here is a basic recipe for Mac & Cheese and below you will find a few alternative suggestions but have fun and add your own twist to this recipe to make it your own. Be sure to let me know your favorite adaptions in the comments section below.

Cooking Tip: Don’t worry about reducing the milk too much. The first time I made this I let it thicken too much forgetting the cheese will help make it thick. You want to reduce it some for a few minutes and then add the cheese.

Didn’t have elbow macaroni but this ditalini worked just as well if not better.

Tried this last night, my husband was questioning the monray sauce. But he quickly fell in love with this! When he went back to the pot for seconds, it was all gone. =) I see this being on the menu every week!

I actually make my macaroni & cheese without flour using eggs, milk or cream or a combination, and cheese. I mix the cheese with the macaroni and then add the egg & liquid mixture. I add flavor and spice to the liquid first. However, I like this method and I will try it. I want to see if the family will notice the difference and like this better.

I’ve always made my own Macaroni Cheese. Sometimes I use powdered cheese sauce, and sometimes I make my own. Adding a tin of chopped tomatoes, chopped bacon and mushrooms is good too. And I sometimes add a dollop of mayonnaise, cream cheese, and last night I added some feta as well. Let it all melt up in the cheese sauce, and VOILA! You have a really tasty Mac ‘n Cheese! Oh, and a bit of Garlic Pepper from the Ina Parman range (South African ‘cos that’s where I live)

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